Chili Crisp Bucatini

👩‍🍳 Gör så här

1. 1
   In a large skillet or sauté pan over medium-low heat, render the fat from the pancetta until it gets crispy, about 5 minutes. Transfer to a plate and set aside. Strain the rendered pork fat through a fine-mesh sieve into a small bowl and set aside.
2. 2
   In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp. of the reserved pork fat.
3. 3
   Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup of pasta water, then drain.
4. 4
   Add the drained pasta to the egg yolk mixture and gradually add about 2 Tbsp. of the pasta water while constantly tossing with tongs. Add the pepper and crispy pancetta and continue to toss until the sauce coats the pasta and thickens.
5. 5
   When ready to serve, divide the noodles among bowls and garnish with more freshly grated Parmesan cheese and an egg yolk on top of each portion.